Roasted Garlic Recipe - Cooking Index
Roasted Garlic Recipe - Cooking Index
| 2 | Garlic heads - (plump) (large) | |
| 1/2 teaspoon | 2.5ml | Extra-virgin olive oil |
| 1/2 teaspoon | 2.5ml | Oregano - crumbled |
| 1/2 teaspoon | 2.5ml | Salt |
| Several grinds of fresh black pepper |
Preheat oven to 350 degrees.
With a sharp knife, slice off the very top of the garlic, just to expose most of the cloves (this will make them easier to squeeze out after cooking). Place garlic heads in center of a double-latered square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the oregano, salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden-brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing cloves over a bowl. Discard skins.
Spread on bread, or use as base for dips or dressings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E11 broadcast 02-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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